World’s best supermarket

“Now, we go to the supermarket”, says Abdullah, with a smile. We know the smile is ironic and that we are not about to walk into a Safeway. My son Rohan, our Malaysian friend Fazila, and I have hired Abdullah to guide us through the labyrinthine streets of Medina El Bali, the ancient quarter in the city of Fes, our last stop in Morocco.

Walking in the medina is like stepping back into medieval times. Everything is at a miniature scale. Streets are narrow, some barely wide enough for one person to squeeze through. There are no motorized vehicles in sight, everything is transported by mules.

medina of Fes

There are no straight lines; everything is a twisty, turning maze. Some streets are loosely covered with wooden planks, some like tunnels, ducking under houses. Some are quiet, others bustling with people and activity. Every now and then, a small square filled with sunlight appears, providing respite from the chaos and congestion of the streets.

Abdullah grew up in the medina. He has mind-boggling facts to share: the medina has 10,000 streets, 350 mosques, 225 fountains, 18 gates and a population of 160,000. It is the biggest medina in the Islamic world. It is home to El Quaraniya, the oldest university in the world.

We enter the “supermarket”: a street lined with dozens of tiny shops, selling fruits, vegetables, fresh meat, live chickens, fish, dates, olives, sweets, an endless variety of things. There are lots of shoppers, mostly locals, men in the traditional Moroccan djellaba, women wearing the traditional kaftan.

Non-stop action in the medina

Abruptly, the grocery market ends and we turn into a different market, selling clothing and kitchenware. The “supermarket” goes on and on… we see metal workers’ street, leather workers’ street, brocade workers’ street. Abdullah tells us that Fes has been the center of Moroccan handicrafts for centuries.

Abdullah takes us to Bab Bou Jeloud, the Blue Gate, the most beautiful of the 18 gates of the medina. It is spectacular, with intricate calligraphy in green on the inside and blue on the outside. Just inside, there is a beautiful fountain, covered in a colorful mosaic of tiles.

After exploring the medina, we arrive at a street bustling with little food stalls. I see a stall where there is a large pot of what looks like a bean soup, with people outside eating the soup from earthenware bowls with bread. I think I know what this is; I have read about this in my Moroccan food book! It is “bisara”, a thick soup made from fava beans, a Fes specialty. The aroma is enticing. The shopkeeper smiles as he hears me say “bisara” and invites us to sit down. Soon, we are looking at steaming bowls of bisara, topped with a generous dash of olive oil, sprinkled with cumin and paprika, accompanied by fresh round flatbread. Hmmm….deeply satisfying.

Bisara, a fava bean soup, a specialty of Fes.

Afterwards, we climb up some steps at a leather goods shop to get a view of the famous tanneries of Fes, where hides of camels, sheep and cows are cured and dyed.

Soon, it is lunch time and Abdullah wants us to sample Bastilla, an iconic Moroccan dish. He knocks on an old wooden door. A jovial man invites us into a beautiful courtyard. The man and his wife run a side business, serving traditional home cooking. Soon, we are feasting on a variety of appetizers. There is roasted eggplant with tomatoes and garlic, stewed potatoes, roasted fava beans and a yogurt salad. And then, the bastilla arrives, a sweet-savory pie made with chicken, powdered sugar and spices.

followed by basilla

It is rich and delectable. After the meal, the lady of the house invites us to the terrace to see the view. She speaks a little English and Fazila has a little Arabic, so we talk, as we take in the panoramic view of the medina. She tells us about life in the medina, her desire to travel and how much she enjoys meeting travelers from around the world.

Our tour ends at the wishing well near the mausoleum of Molay Idriss II, the founder of Morocco. For centuries, people have been dropping a coin into the well and making a wish. Abdullah gets nostalgic as he poses next to the well, just an opening in a window. He tells of growing up poor in Fes, and as a teenager, dropping a coin in the shrine, wishing for a motorcycle, and magically, getting one.

One of 250 public water fountains in the medina

We drop a few dirhams in the little hole, wishing for another trip to this fascinating city.

~ Rahul Vora is a world traveler, adventurer and culinary explorer. He teaches world cuisines in his home in Portland, Oregon and  blogs about his travels here. Rahul also has a real job as a software engineer.

Destination Morocco

Go Eat Give’s first monthly cultural awareness event was held at Imperial Fez restaurant last night, and it was a huge success! While the Real Housewives of Atlanta filmed at the restaurant, we had our own private section in a royal Moroccan tent-like setting. As twenty-five or so sat on comfortable cushions and low over sized chairs, we discussed our mutual passion for food and travel, while enjoying some of Atlanta’s finest Moroccan fare. Continue reading “Destination Morocco”

Moorish Fusion Cuisine

When I visited Morocco last Fall, I took cooking lessons from the locals, indulged in the native food and came home with some cookbooks for reference. Eating at home in Rabat was very different than eating at Moroccan restaurants. There were a variety of vegetables that were used in everyday cooking (and were delicious) which weren’t even listed in the restaurant menus. Perhaps you have also experienced the same tagines, couscous, bastilla and salad, but are foreign to Harira, poached artichokes, stewed pumpkins, etc.

Recently, I virtually met Zouhair Zairi (also known as Chef ZZ), a chef from Morocco who recently released his cookbook, Moorish Fusion Cuisine. It captured my interest immediately so I got my hands on a copy. As the book is titled, the recipes in the book are definitely “fusion.” Combining the commonly found ingredients in Morocco (pumpkin, artichokes, fennel, dates, saffron, olives, argan oil) with dishes inspired from the West (Bruschetta, Dip, Sushi, Flat Bread), Chef ZZ has created a fun and inspiring cookbook full of delicious recipes. There are also a few traditional dishes, such as Zahlouk (eggplant dip), Chicken Bastilla (sweet and savory pie), Chicken Tagine with preserven lemon and Moroccan green olives, Lamb Kebabs and many more that retain the elements of Moroccan cuisine.

The author has an inspiring story that proves that with hard work and strong determination, any dream can be achieved. Chef ZZ left Morocco for US at the age of 19, where he started as a dishwasher and ended up learning all aspects of the restaurant business. He ended up getting a degree in Culinary Arts and became an executive banquet chef for the 1996 Olympic tennis team’s “Gala Affair” in Atlanta, GA. In 2002 Zouhair opened his own restaurant, Spices in Maui, island of Hawaii. Chef ZZ now works at a five-diamond resort where his abilities and passion earned him the coveted Culinary Excellence Award from the JW Marriott Resort & Spa and a Certificate of Appreciation from the White House.

Get chef ZZ’s recipe for Tomato, Fennel, and Saffron Soup with Olive Oil–Poached Artichokes

Whether you want to impress your guests at the next dinner party or spice up your weekday dinner routine, Moorish Fusion Cuisine will give you “something different,” recipes you cannot find in any other cookbook.

Leave a comment below & enter to win a copy of the book, Moorish Fusion Cuisine: Conquering the New World by Zouhair Zairi with more exciting recipes. Winners will be announced on Oct 30, 2011. 

Lamb and Blueberry Chutney Pastries

This recipe is inspired by Northern Africa where you will often find savory meat pastries. I learned to make Bastilla while volunteering in Morocco last year and fell in love with it. Bastilla is a pastry made with phyllo and layers of spiced ground chicken, omelets, almond paste and powdered sugar. It requires some skill to keep it all together but is not as hard as it looks.

With my bounty of blueberries, I created my own sweet and spicy meat pastry. These make wonderful entrees for that special date night or you can do a smaller appetizer sized version for a party.

Makes:  4 pastries

Total Time: 5 hours (Prep: 1 hour, Inactive: 45 minutes)

For the lamb:

Place chutney in the center of the lamb mixture on phyllo sheets

1 lb lamb, ground

2 cloves garlic

1 inch piece ginger

1 green chili

1 medium onion

3 teaspoon salt

½ teaspoon ground black pepper




For the blueberry chutney:

Ground lamb & blueberry chutney stuffed in phyllo pastry

1 tablespoon olive oil

½ teaspoon cumin seeds

½ teaspoon cumin powder

½ teaspoon coriander powder

½ teaspoon ground clove

1 teaspoon garam masala

¼ teaspoon allspice

¼ teaspoon cinnamon

2 cups blueberries

1/3 cup sugar

¼ cup water


For the pastry:

1 lb phyllo dough, thawed

1 egg

1 tablespoon water



Preheat oven to 350F. In a food processor, grind the onion, garlic, ginger and green chili. Transfer to a large bowl. Add the ground lamb and the spices. Mix well and set aside.

To make the blueberry chutney, place a medium saucepan on high heat. Add the oil and let heat. Then fry the cumin seeds for 1 minute. Add the rest of the ingredients. Once the liquid comes to a boil, lower heat and simmer for 30 minutes, stirring frequently. Let cool completely before moving on to the next step. The chutney can be prepared ahead of time & stored in refrigerator for 2-3 days.

Spread parchment paper on a large cookie sheet. Prepare an egg wash by lightly beating the egg with water. Using 2-3 layers of phyllo sheets at a time, brush the egg wash lightly on each layer. Alternate horizontal & vertical sheets so you have 4 solid layers of 2-3 phyllo sheets each.

Place 2/3 cup of the lamb meat mixture in the center of the prepared dough in a circular shape.  With your fingers, create a small dent in the middle of the meat. Carefully place 2 tablespoons of the chutney into this indent. Close the pastry by wrapping the meat with the sheets, in the shape of a pentagon. Make sure to fold even number of sheets on top and under the meat patty, always brushing with the egg mixture. Repeat the process so you have 4 pastries.

Once you have a nicely wrapped pastry, brush the top with more egg. Place in the oven and bake for 40-45 minutes until crispy.

Frequently Asked Questions about volunteering abroad

Recently, I have given a few presentations on volunteer vacations abroad, shares my stories and inspired others to travel. The question I get from my audiences after each presentation is “What do I do next?” So here is the answer to that and other frequently asked questions you may have about volunteering abroad.


How long do I need?

Typically a volunteer vacation program lasts a minimum of 1 week but you can go for as long as you can afford to. Students and retirees take 2-3 months off whereas professionals may only go for 1-2 weeks.

How much does it cost?

Each program is very different. Depending on the country, organization and activities involved, you can pay anywhere from $200-1500/ week. The costs include lodging, meals, airport pickups and some sightseeing activities. You will be responsible for your airfare and weekend trips.

How far in advance do I need to plan?

The further the better, especially if you need to save up or do a fundraiser to sponsor your trip. You need to plan at least a month in advance to arrange for visa, reserve your space, book your tickets, etc. Sometimes last minute spots open up at a discounted price but it’s rare.

What skills do I need?

You don’t necessarily need any particular skills. Most programs are designed so that the common Joe can be helpful and involved. An open mind, patience and respect for other human beings are probably the most important assets you can bring with you. If you have some experience in teaching, working with children or healthcare, it would help too.

What kind of work will I be doing?

Most places I have found have partners with local organization, such as orphanages, hospital, old homes, universities and schools. They send a constant flow of volunteers to do one of the following activities – play with children, do arts and crafts, engage elderly people, teach (English, Computer Science, etc.), or take care of babies.

Do I need to know the language?

All the places I volunteers at did not require me to know the language. There are interpreters if needed and basic English is understood in most countries. In Russia, language was a huge challenge as not many spoke English, but we managed just fine by speaking the language of games, arts and crafts.

Can I make an impact in a short time?

Yes, of course! You will be surprised to learn how much impact you can make on a life of another and on your own. When you bring a smile to a little child face’s who has not received much affection growing up in an orphanages, you would feel like you made an impact. When people see that you have taken the time and effort to travel all the way to their country and are spending your precious time with them, expecting nothing in return, it will stir a different kind of emotion. Undoubtedly, people feel more connected and grateful to each other, which is the entire drive behind the Go Eat Give movement.

What would a typical day be like?

A typical day would start early. Breakfast will be served at 8am, after which you will go to your volunteer workplace. Depending on the assignment, you may be scheduled to work for a couple of hours or half a day. If you are in a school, you can expect to work normal school hours. You would return to your home base for lunch. The afternoons are usually set for organized activities such as lectures, field trips, lessons, etc. (if the organization offers them). Evenings are free to explore the city, interact with other volunteers or catch up with your reading. Dinner is generally served early but you are free to stay up till late.

Is it good to go alone or with someone I know?

I have tried it both ways and see the value in each of them. I had more fun on the weekends since I had a friend to explore other cities with. We could plan our trip ahead of time because we planned sightseeing before and after our program as well. Going alone means you will get to meet people and make new friends. I have seen people pair up or go as a group over the weekend. I think if you are going for a longer period of time, going alone has more benefits. But be assured, you will never find yourself all alone.

If you have any other questions, please feel to reach out to me by leaving a comment below or email me at I personally reply to every message.

How to avoid travel scams

Tying a whistle around my wrist to ward off the con man

I have heard numerous stories over the years about how people have returned from a vacation with sour stories of stolen passport, money or expensive items. And then there are others that fall victims to con artists and willingly fall into the trap of giving it away free willing. In fact, some people have a business of scamming tourists and are pretty good at what they do. If you have watched the movie Dirty Rotten Scoundrels, you know what I am talking about.

If you want to avoid a travel scam, the first rule is to be smart and alert at all times. You are relaxed, on vacation, want to make friends, talk to strangers, so it’s easy to let your guard down. But this is when you can get into trouble! Never leave your luggage unattended, even in a taxi or a bus. If I have to go to the facilities, I look for a family or a large group that I have observed for a while, then politely ask them to watch my bag. Don’t ever hand over your passport or important documents to anyone. If they need to make a photocopy (for whatever reason) demand that you go with them.

When I went to Morocco, I was forewarned by numerous people about the famous con artists I would encounter there. I would say I managed to stay away from all but one. While on the train from Rabat to Fes, one of my girlfriends was approached by a young man who pretended to be affiliated with a tour guide company. He offered us a train station pick up, a tour of the city and return transportation, all arranged before we reached our destination. After much discussion and contemplation, we decided to not take a chance of being stranded in the Sahara! Follow your instincts at all times.

Other signs of a scam in progress are when someone approached you from nowhere, is making an extra effort to convince you, or is offering a really good deal that is hard to refuse. Scam artists will never give you (even if they promise they would) receipts, addresses or brochures that have a price on them. It would always be a verbal contract, tailor-made especially for you. When in doubt, don’t do it.

Another time, while walking down the shopping area in Hong Kong, a shopkeeper saw me admiring the high-end watched in the showcase. He asked me to come inside so he could show me his sale items. Next thing I realized, I was walking through alleys and stairs, walking into a tiny office in one of the buildings. As soon as we reached this place, I walked out without taking a look at the items. If your gut tells you something, listen to it.

Scams during shopping are the most common. You may enter a store and pay the full asking price for an item, only to realize that the person before you paid a fraction of that. Do your research by asking locals, checking in different shops and parts of town and bargaining when the culture demands. Having some knowledge of the local language and not coming across as a complete tourist also helps.

Patch unites global humanitarians in Atlanta

This weekend, I attended the Global Health & Humanitarian Summit at Emory University in Atlanta. It was three days of speakers, networking, exhibits and activities. The organizers want to make it into a movement, similar to the Global Economic Summit and it was a great first event. There were hundreds of people from all over the world in attendance.

Speakers included nonprofit organizations, individual humanitarians from different field’s doctors and Emory University students.  There were simultaneous sessions going on throughout the day, so one could move around to specific areas of interest. Rollin McCraty spoke about Heartmath and the Global Coherence Project, which I am a member of already. Andrew Chung, a cardiologist taught us about fat and heart disease. Student groups talked on human rights conditions in North Korea and the Emory China Care group shared their events and activities. I also heard Celeste Koshida educate us about the Women’s Federation for World Peace. A renowned artist from Athens, Georgia, Stan Mullins has built sculptures in Rwanda and Australia. He is commissioned for the Respect project. I also enjoyed Ed Wolkis photographic display of Tibet when he was touring with doctors.

I presented a session on Volunteering Abroad – from a writer’s perspective, where I shared about my volunteer trips to Morocco and Russia.

The highlight of the event was the closing speech by the real Patch Adams (who was played by Robin Williams in the movie about his life). Patch has a larger than life personality and is engaged in many humanitarian efforts. Contrary to his clown act, he is actually very intellectual and well read. He has a deep understanding of spirituality, life and love. Patch shared his personal story of being beaten up as a kid, having his father die in the World War and trying to commit suicide three times as a teenager. After his third attempt, he decided that he would never be unhappy again. He started practicing reaching out to people by riding on the elevators, calling wrong numbers and showing up at events dressed as a clown. He said he has stopped thousands of violent acts by just appearing in his funny distracting outfit.

Patch pays his doctors less than $300/ month but they love working for him. He promotes communal living where expenses are much lower, people support each other and you always have friends. He also gave us some tips and pieces of advice to follow as humanitarians, such as take care of ourselves, not to be led down by disappointments, our job would never be over but we must take time out for ourselves, etc. He showed videos of himself engaging children in a Russian orphanage and in Peru, as part of his humanitarian clown trips. It reminded me of my time in Russia when I was trying really hard to play with this little girl who just wanted to be by herself. She was an adorable four-year old but never smiled or interacted with anyone.

As expected Patch was hilarious during the two-hours that he was on stage! He was dressed as a clown and performed his antics to make the audience (young and old) laugh to their heart’s content. Walking out, I felt invigorated, inspired and determined to make a difference in this world.

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CCS to Russia and Morocco

I went to Russia in May 2009 through Cross Cultural Solutions Insight aboard program. I picked Russia because I had heard about their large numbers of orphanages, in par with India where I saw the plight of orphans first hand at Mother Teresa’s homes. Since this was my first time and I was traveling alone, I decided to volunteer for 1 week and sightsee for another. After going for my second volunteer program to Morocco in 2010, I noticed that every experience with CCS tends to be very different. A lot of people have since approached me asking me about the differences in the programs and how I would rate one against the other. Both programs were very unique, and offered different perspectives on life, but here is a basic breakdown of my observations.

volunteering in Russia with cross cultural solutions


The base camp in Russia was in Yaroslavl, about four hours by car from Moscow. The city was relatively small, and everything closed by 5-6pm. The people there did not speak much English either. Even though there was daylight till 11pm (being summer), our evenings were quiet because we weren’t able to do much. Rabat is the political capital of Morocco, and a bustling city any time of the day. There was a lot to do, from shopping, visiting medinas, malls, casbah, beach, museums, monuments, restaurants, etc. I never found any down time while I was in Morocco.

cross cultural solutions home base in Rabat MoroccoThe home base:

We were 22 people at the home base in Rabat, Morocco and only 5 volunteers in Russia, so that made a huge difference. I enjoyed the larger group better because you could always find someone who had common interests or was willing to do an activity at that time of the day. Pretty much any hour of the evening, you will find someone who is going shopping, wanting a Gelato, go running, smoking hookah, playing games, reading, or chatting.  On the other hand, having a full house in Rabat, we had bunk beds (for 2-8 people per room) and a few common toilets to share. In Russia, I had a room to myself and shared the toilet with only four other females. The house in Rabat was s stand alone, three-story home with gardens and open spaces. Our home in Russia was in a building. It had many floors but no outdoor space.


In Russia, we went to a different placement each day and worked from 9am-4pm with lunch break at home in between. We went to boarding schools/orphanages, children’s hospital, women’s mental hospital and old person homes. Since we did not speak Russian, our interactions were mainly non-verbal through games, crafts and sports. We engaged the kids and adults in various activities that gave them a break from their daily routines.  It gave me an overall perspective on how life was in Russia. I learned a lot, especially from the old home and the women’s hospital. In Morocco, there was a fixed routine and I went to the same placement, a women’s empowerment center to teach English, every day. Other volunteers were placed at a children’s hospital, university, center for street kids and a refuge community college. We only worked during the morning hours and were free after lunch. I felt like I could make a bigger impact by working at the same place each day and was able to connect with the people better.

Cultural activities:

Both the countries had organized activities for us after work. I felt like there was a more organized schedule in Rabat, than in Yaroslavl. We had cooking lesson, Arabic lessons, talks on Islam, women and Morocco, excursion to the Casbah and pottery village during our stay in Rabat. In Yaroslavl, we had Russian lessons, a visit to the art museum, talk on history, a field trip to Kremlins, ceramic factory and city tours.

Food:volunteering in Rabat Morocco

Food is an important part of my experience when travelling abroad. Obviously, Russian and Moroccan food differ by night and day, so I can’t really compare. In terms of offerings by the CCS program, I felt that we were served more luxuriously at Yaroslavl as the group was small. Also, the chef had formerly been employed at an upscale restaurant so she prepared some gourmet meals and attended to each of our preferences (one of us was vegetarian). Eggs were made to order in the mornings and there was always a special dessert treat each day. We had set times for breakfast, lunch and dinner and were expected to sit at the table, before meals were served. In Rabat, we were served buffet-style meals. There was a lot of variety to chose from (soup, salads, breads, lot of vegetables, one meat entrée and fruits was dessert).  A line would form instantly once the bell rang and the food was generally gone within 15 minutes. We dined at the traditional round tables with low stools ad couches around them.

Weekend travel:

In Russia, CCS offered a three-day weekend, so volunteers went to St. Petersburg and Moscow, where there is a lot to see. Train was the best way to travel. I also went to neighboring countries, Estonia, Finland, Sweden and Denmark after my trip. In Morocco, I had gone with two friends, so it made weekend travels much more fun. We went to Casablanca and Marrakesh. One weekend, about 12 of the volunteers went for a dessert safari into the Sahara. It was very economical once we split the cost between ourselves and hired a small bus with a guide. My friends and I also did a day trip to Fes, which was a lot of fun. I found that people who didn’t know each other connected during their stay and went for weekend trips together.

Chicken Tagine with Lemon and Olives



  • 1 whole large chicken, cut into 8 pieces
  • 1 tablespoon white wine vinegar
  • 5 tablespoons olive oil
  • 1 large bunch fresh cilantro, chopped
  • 1 large bunch parsley, chopped
  • 1/2 teaspoon saffron
  • 1 teaspoon fine salt
  • 2 medium onions, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1/4 cup green olives
  • 1/2 half preserved lemon


First rub the salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.

For cooking, use a Tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish on high and add oil to the hot dish heat for 3 minutes until the oil bubbles. Then add salt and chicken. Flip it over after 2 or 3 minutes. Then add saffron,  more salt, 1 onion, garlic, cumin and ginger. Mix all these ingredients into the chicken. Mix everything and try to place the onion under the chicken. Add the rest of the onion on the top then lemon, Two cups of water. Cook in medium heat for 45 minutes. Finally add olives 5 minutes before it is done.

Serve with fresh bread or couscous.

An Introduction to Moroccan Cuisine

Moroccan cuisine is unlike other Arab, African or Mediterranean foods that you may be familiar with. Although it has influences from other regions around it, Moroccan gastronomy offers an interesting offering of meats, vegetables and spices. Characteristic flavorings include preserved lemons, unrefined olive juices and dried fruits. Spices such as saffron, turmeric, cumin and paprika as well as herbs like parsley, cilantro and mint are heavily used.

A typical Moroccan meal starts with a variety of hot and cold salads. Some of these are relatively easy to prepare, such as boiled beets or carrots seasoned with lemon juice, olive oil and salt. Moroccan salad is a mixture of chopped tomatoes, cucumbers and olives. Zaalouk is a mixture of crushed eggplant and tomatoes mixed with garlic and spices, served cold. Harira is Morocco’s famous lentil and tomato soup, which is also used to break the fast at Ramadan. Khobz, traditional Moroccan bread is served at all meals. You would see everyone from street peddlers to small stores selling it.

The main entrée is almost always cooked and served in a Tagine, a dome shaped heavy clay dish that is sometimes painted or glazed for decoration. The Tagine has a flat circular base in which you cook the food and a large cone shaper cover that retains the moisture while cooking. Tagine of meat (beef, lamb), chicken and vegetables is most common.  There is also an array of vegetables prepared in Moroccan cuisine. Roasted whole artichokes with peas, diced pumpkin with cinnamon, quince and green beans are a few staples. Although Morocco has a large coastline, seafood is only found in upscale restaurants.

Couscous is one of the most popular entrées found here and is said to be of Berber origin. Berbers are the indigenous peoples of North Africa from west of the Nile Valley. Couscous is made of semolina and wheat flour by rolling it into fine granules. The end result is of almost powdery consistency which is steamed and served at room temperature with vegetables or meat stew, and sometimes seasoned with saffron to add color.

Pastilla is an elaborate preparation of layers of phyllo, eggs, almond paste and ground cooked chicken or mixed seafood. It is then topped with cinnamon and powdered sugar and can be served as an appetizer or entrée.

Desserts traditionally consist of fresh fruits. There are a number of bakeries and patisseries in Morocco but most of these sweets are eaten with tea between meals. Puff pastry, honey, nuts, dried fruits and powdered sugar are common ingredients used to make the traditional desserts which may remind you of baklava but are far more diverse in flavors. Green tea soaked in fresh mint leaves and Copyright Go Eat Givelots of sugar is indispensable throughout the day. The Moroccan tea culture involves pouring tea from a beautiful silver kettle into small glasses and is enjoyed leisurely with friends and family.

For breakfast or snack, a popular item found everywhere is the Msemmen, a crepe made of whole wheat flour with layering of butter and oil. It can be eaten with jam or honey. Pain cake and doughnuts are also served at tea time as snacks. Walking in the Medina’s, you would find vendors selling boiled chickpeas in paper cones, steamed snails by the bowls, caked and dried fruits. Juice stands sell freshly squeezed orange, tangerine and grapefruit juices that cost under $1 per glass. Although alcohol is not permitted in the Muslim religion, a lot of Moroccans drink in the restraints and bars. While liquor stores may not be so common, beer and wine is available at supermarkets.

As appeared in Do It While You’re Young in January 2011.